BLUEBERRY GLAZE: (continued from previous page)

Debbie Dobyns

1 pkg. (10 oz.) frozen blueberries, thawed

1 Tbsp. sugar

2 tsp. cornstarch

Drain blueberries, reserving liquid. Measure liquid; add water, if necessary to make 1/2 cup. In small saucepan, combine sugar and cornstarch. Stir in reserved liquid. Over medium heat, bring to boiling, stirring; boil 1 minute. Remove from heat; cool slightly. Stir in blueberries. Cool completely.

PINEAPPLE GLAZE:

Debbie Dobyns

1 Tbsp. sugar

2 tsp. cornstarch

1 can (8 1/4 oz.) crushed pineapple, undrained

In small saucepan, combine sugar and cornstarch. Stir in pineapple. Over medium heat, bring to boiling, stirring; boil 1 minute. Cool completely.

CHOCOLATE SWIRL CAKE

Gail Moser

1 cup butter or margarine

3 eggs

1 3/4 cups sugar

3 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups milk

1/2 tsp. vanilla

3/4 cup chocolate-flavored syrup

Bring butter or margarine and eggs to room temperature. Grease and flour a 10-inch tube pan. Set aside.

In large mixer bowl beat the butter till creamy and fluffy. Gradually add the sugar, beating at medium speed about 6 minutes or till light and fluffy and sugar is dissolved. Add eggs, one at a time, beating about 1 minute after each. Scrape bowl frequently. Stir together the flour, baking powder, baking soda, and salt. Add to creamed mixture, alternately with milk and vanilla, beginning and ending with flour mixture. Beat just till thoroughly blended. Set aside 2 cups of the batter. Turn remaining batter into prepared pan. Add chocolate-flavored syrup to reserved batter. Pour over batter in pan. Using a narrow spatula, gently swirl through batter to marble. Bake in a 350 degree oven for 60 to 65 minutes or till cake tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack. Cool completely before frosting.